Put the cloves, Ground Cumin and 1 teaspoon each of Smoked Sweet Paprika and Indian Curry Blend into a small pan, and toast for about a minute. Place into a large bowl, and add the finely grated zest of 1 lemon and squeeze in all its juice. Add the crushed garlic and grated ginger, yoghurt and 1 teaspoon of Sea Salt.
Massage that flavour into the chicken pieces, and skewer onto presoaked skewers, interspersed with lemon wedges and pieces of green pepper - be sure not to crowd the skewer too much.
Place on a tray, cover with clingfilm and place in the fridge to marinate overnight.
Mix the onion, garlic, chillies and coriander stalks (set the leaves aside for later) with a glug of Extra Virgin Olive Oil in a large pan on a medium heat, and let simmer for 20 minutes or until a golden colour, stirring regularly. Add the Ground Coriander, Ground Turmeric, Smoked Sweet Paprika and Indian Curry Blend.
Cook for 2 minutes, pour in the tomatoes and prepared Chicken Stock and coconut milk and simmer for a final 20 minutes, stirring occasionally.
Before cooking the chicken, drizzle with Extra Virgin Olive Oil, then grill on a very hot griddle pan or under a hot grill, turning until it's golden on all sides. Serve on a bed of Basmati rice, pour the sauce over the skewers, and garnish with an extra swirl of yoghurt and a sprinkling coriander leaves and Smoked Chipotle Cook's Salt.